On Fri, 12 Nov 2010 20:13:48 -0800, Serene Vannoy
> wrote:

> My quick and easy dinner tonight. Took about 30 minutes total, if you
> don't count deboning a mess of chicken thighs and cutting them up. The
> bones will go for stock; the skins/fat for schmaltz. The curry was spicy
> and delicious, and just what James needed to help clear his poor head
> (he has a cold).
>
> Heat the cream on the top of the coconut milk until it bubbles. Add a
> big glop of Mae Ploy panang curry paste and cook until it's pretty dry.
> Add a bunch of cut-up chicken meat and stir. Add more coconut milk a
> quarter-cup or so at a time, but it shouldn't get soupy. You kind of
> want it to fry in the lipid curry/coconut mixture. Boil/fry and stir
> occasionally until the chicken is cooked. Add a bit of fish sauce and a
> squeeze of lemon or lime juice at the end. Serve on sticky rice.
>
Yum!

--

Never trust a dog to watch your food.